Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies
AbstractIn 2014, the Dutch government agreed with the food sector to lower salt, sugar, saturated fat and energy in foods. To reformulate, an integrated approach of four disciplines (Nutrition & Health, Food Technology, Legislation, and Consumer Perspectives) is important for food companies (Framework for Reformulation). The objective of this study was to determine whether this framework accurately reflects reformulation processes in food companies. Seventeen Dutch food companies in the bakery, meat and convenience sector were interviewed with a semi-structured topic list. Interviews were transcribed, coded and analysed. Interviews illustrated that there were opportunities to lower salt, sugar and saturated fat (Nutrition & Health). However, there were barriers to replacing the functionality of these ingredients (Food Technology). Most companies would like the government to push reformulation more (Legislation). Traditional meat products and luxury sweet bakery products were considered less suitable for reformulation (Consumer Perspectives). In addition, the reduction of E-numbers was considered important. The important role of the retailer is stressed by the respondents. In conclusion, all four disciplines are important in the reformulation processes in food companies. Reformulation does not only mean the reduction of salt, saturated fat and sugar for companies, but also the reduction of E-numbers. View Full-Text
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van Gunst, A.; Roodenburg, A.J.C.; Steenhuis, I.H.M. Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies. Foods 2018, 7, 64.
van Gunst A, Roodenburg AJC, Steenhuis IHM. Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies. Foods. 2018; 7(4):64.Chicago/Turabian Style
van Gunst, Annelies; Roodenburg, Annet J.C.; Steenhuis, Ingrid H.M. 2018. "Reformulation as an Integrated Approach of Four Disciplines: A Qualitative Study with Food Companies." Foods 7, no. 4: 64.
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